Remove any loose or damaged outer leaves from the cabbage. Using a sharp knife, slice the cabbage vertically into 1-inch thick steaks. Try to keep the core intact, as this helps hold the steaks together while cooking.

In a small bowl, whisk together olive oil, harissa, and sumac until well combined. This mixture will help the cabbage caramelize and infuse it with smoky heat and tangy brightness.

Place the cabbage steaks on a baking sheet or directly in the air fryer basket. Using a pastry brush (or your hands), brush the harissa mixture onto both sides of each cabbage steak.

Set the air fryer to 380°F (193°C) and allow it to preheat for about 3 minutes.

Arrange the cabbage steaks in a single layer in the air fryer basket, leaving a little space between them. Air fry for 8-10 minutes, then carefully flip each steak and cook for another 7-10 minutes.

Transfer the hot cabbage steaks to a serving plate. Drizzle with tahini, sprinkle with pepita seeds, toasted sesame seeds, and green onions. Finish with an extra pinch of sumac and honey if desired.